Castangia Ines, Fulgheri Federica, Leyva-Jimenez Francisco Javier, Alañón Maria Elena, Cádiz-Gurrea Maria de la Luz, Marongiu Francesca, Meloni Maria Cristina, Aroffu Matteo, Perra Matteo, Allaw Mohamad, Abi Rached Rita, Oliver-Simancas Rodrigo, Escribano Ferrer Elvira, Asunis Fabiano, Manca Maria Letizia, Manconi Maria
Department of Life and Environmental Sciences, University of Cagliari, University Campus, Pad. A, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy.
Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
Antioxidants (Basel). 2023 Jun 15;12(6):1285. doi: 10.3390/antiox12061285.
Grape pomace is the main by-product generated during the winemaking process; since it is still rich in bioactive molecules, especially phenolic compounds with high antioxidant power, its transformation in beneficial and health-promoting foods is an innovative challenge to extend the grape life cycle. Hence, in this work, the phytochemicals still contained in the grape pomace were recovered by an enhanced ultrasound assisted extraction. The extract was incorporated in liposomes prepared with soy lecithin and in nutriosomes obtained combining soy lecithin and Nutriose FM06, which were further enriched with gelatin (gelatin-liposomes and gelatin-nutriosomes) to increase the samples' stability in modulated pH values, as they were designed for yogurt fortification. The vesicles were sized ~100 nm, homogeneously dispersed (polydispersity index < 0.2) and maintained their characteristics when dispersed in fluids at different pH values (6.75, 1.20 and 7.00), simulating salivary, gastric and intestinal environments. The extract loaded vesicles were biocompatible and effectively protected Caco-2 cells against oxidative stress caused by hydrogen peroxide, to a better extent than the free extract in dispersion. The structural integrity of gelatin-nutriosomes, after dilution with milk whey was confirmed, and the addition of vesicles to the yogurt did not modify its appearance. The results pointed out the promising suitability of vesicles loading the phytocomplex obtained from the grape by-product to enrich the yogurt, offering a new and easy strategy for healthy and nutritional food development.
葡萄皮渣是葡萄酒酿造过程中产生的主要副产品；由于其仍富含生物活性分子，尤其是具有高抗氧化能力的酚类化合物，将其转化为有益健康的食品是延长葡萄生命周期的一项创新挑战。因此，在本研究中，通过强化超声辅助提取回收了葡萄皮渣中仍含有的植物化学物质。提取物被掺入用大豆卵磷脂制备的脂质体以及由大豆卵磷脂和Nutriose FM06混合制成的营养体中，进一步用明胶进行富集（明胶 - 脂质体和明胶 - 营养体），以提高样品在不同pH值下的稳定性，因为它们是为强化酸奶而设计的。这些囊泡大小约为100 nm，均匀分散（多分散指数<0.2），并且当分散在不同pH值（6.75、1.20和7.00）的液体中时能保持其特性，模拟唾液、胃和肠道环境。负载提取物的囊泡具有生物相容性，并且能比分散状态的游离提取物更有效地保护Caco - 2细胞免受过氧化氢引起的氧化应激。在用乳清稀释后，明胶 - 营养体的结构完整性得到了证实，并且向酸奶中添加囊泡不会改变其外观。结果表明，负载从葡萄副产品中获得的植物复合物的囊泡有望用于强化酸奶，为健康营养食品的开发提供了一种新的简便策略。
